Soft, roll out sugar cookies that have a hint of lemon and cinnamon make for the perfect template for some fun Easter cookies. These sugar cookies are decorated with vanilla vegan “butter”cream and make the holiday festive and most of all safe for those with food allergies. These Easter Bunny Sugar Cookies are free of: gluten, dairy, egg, soy, peanut & tree nuts. They are top-8-free and have a vegan option as well!

I’m not a fan of rolling out sugar cookies–the mess, the time, the hassle! Hence why I almost ALWAYS go for my sugar cookie bars. But, when I saw the design for these sugar cookies I KNEW I had to make them and that they’d be worth it. I mean…hello cuteness! Plus–it was spring break and my kids needed a project. That, AND the fact that I added some spring flavor to these babies–a hint of lemon and cinnamon–made for an exciting sugar cookie making experience!

As you can tell by the photos–I am no professional baker. I like my desserts quick and easy–and so doing a ton of frosting colors, or using actual frosting tips just bums me out. I wanted an easy design that I could simply swipe some frosting on and add store-bought decorations. This is my kind of decorating–easy and REAL.

Do you want to know how REAL? Well, let’s just say while I was actually getting into frosting the rest of the cookies, my kids found a mud puddle and became drenched from the arm pits down in muddy water. So, you know–it’s for moms of boys–or just busy moms who don’t even own Russian tips. I sure hope you’re following me on my Instagram stories because you can see my dripping boys enjoying a cookie while they dry on the sidewalk outside. Haha #realbehindthescenes

As far as the actual sugar cookie–this needs to be your go-to sugar cookie recipe for any holiday. They brown on the bottom, are soft on the inside and hold their shape so well! This roll out sugar cookie recipe was given to me by a dear fellow Utah allergy-mom. I have to say that I wasn’t sure where I had put it, so I went with another recipe and it just didn’t hold up! Seriously, they were flat as could be and crisp, crisp, crisp. I had to just throw them away. It literally took me quite awhile to stop being upset about it on Saturday. Does anyone else feel that way when a allergy recipes goes awry? I just want to cry. All those expensive ingredients down the drain! Plus, the mess of making the dough, rolling the dough and baking the dough! UG.

If it wasn’t for the fact I had all that frosting left over, I’m not sure if I’d had the heart to pull out my old recipe and do it all again a few days later. So, if you’ve ever had a recipe go bad–know I feel for you. There’s many days in an allergy kitchen that you do your best guessing and then have to throw your hands in the air. Even me–who’s had an allergy-friendly recipe site for a year and a half still has complete BOMBS.

Goes to show you need to stick with tried and true recipes! I love that this recipe uses applesauce for an egg replacer, so it makes it easier and cheaper than some of the other go-to egg replacers. And, maybe healthier?? One can hope. Thanks Julie for the recipe!

Feel free to simply frost these, use Easter sprinkles, or even eat plain (I def did all three!). Either way, I hope this helps you have a sweet treat for your Easter festivities.

Some of the ingredients I use affiliate links to Amazon to help you find the ingredients, or to be able to read the labels yourself. None of the ingredients are sponsored. Always purchase what is safe for your individual circumstances.

Soft, roll out sugar cookies that have a hint of lemon and cinnamon make for the perfect template for some fun Easter cookies. These sugar cookies are decorated with vanilla vegan "butter"cream and make the holiday festive and most of all safe for those with food allergies. These Easter Bunny Sugar Cookies are free of: gluten, dairy, egg, soy, peanut & tree nuts. They are top-8-free and have a vegan option as well!

In a stand mixer with the paddle attachment, stir together the dry ingredients: flour, baking powder, xanthan gum, cinnamon, salt and sugar.

Turn off the mixer, and add in the wet ingredients: lemon zest, shortening, vanilla and applesauce.

Mix until combined and the dough forms one big ball.

Cover the dough and chill for one hour.

On a clean surface, sprinkle heavily with powdered sugar. Drop the dough into the middle of the powdered sugar and give a good dusting of powdered sugar on the dough and rolling pin so that it doesn't stick. Roll to ⅛ inch thick and cut into desired shapes.

Place the shapes on the greased cookie sheet and bake for 6-8 minutes. They will only brown on the bottom, and not top, so you'll just need to look for if they're set. Do not over bake as they will become too hard. They will still be soft when you pull them out. Gently lift onto a cooling rack and allow them to cook completely before you frost them.

TO ASSEMBLE THE BUNNIES:

While they cool, make the vegan buttercream. Save a portion of the plain, white frosting and put into a baggie. Color the rest pink.

Frost the cookies with pink frosting. Then, add on two candy eyeballs. Use a third candy eyeball, but turn it upside down for the nose, having them all touch.

Take the small portion of white frosting that is in a baggie and snip the corner. Slowly squeeze out the bunny's mouth.

Take vegan, or regular--depending on your needs--marshmallows and cut them either into halves or fourths (I liked both sizes) and place them on top for ears.

Edible cookie dough is shaped into festive Easter eggs and then dipped in chocolate. These no-bake, allergy-friendly holiday treats are deliciously addictive. These Chocolate Covered Cookie Dough Easter Eggs are free of: gluten, dairy, egg, soy, peanut & tree nuts. They are top-8-free and vegan as well. Read on to not only find the recipe, but hear touching stories from other allergy moms as they express gratitude for those who have given them hope and compassion on their food allergy journey. #PrinceOfPeace

This post was sponsored by mormon.org. All opinions expressed are mine.

Thick cookies with a crisp edge and soft center are filled to the brim with dairy-free white chocolate and craisins, dressing up the classic oatmeal cookie for the holidays. One bowl, and simple to make, this is great for last minute holiday baking. These cookies are free of: gluten, dairy, soy, peanut and tree nuts.

Total confession time!!

I made these cookies with two ingredients my son can’t have: oatmeal and eggs. I know, I KNOW! I rarely do that. But, I was in desperate need of a few neighbor treats. And, I’m super cheap. I honestly hate to use up my son’s egg replacer and special flour blend on people that don’t have any food allergies. Is that totally rude??

So, I decided while he was at school I’d hurry and make these, sanitize the kitchen and he’d be none the wiser. PLUS–he’s had so many treats and holiday candies that I’ve made (seriously, just scroll through the previous few posts) that I knew he really didn’t need any more sugar.

So, I apologize to my vegan friends–as I’ve never tried this with egg replacer, but I do imagine it would work well since the oatmeal is such a good binder.

These are still gluten-free, just be sure that the oats you’re using are *certified* gluten-free oats if your diet calls for that.

These have been a favorite of mine for a long time. In fact, I just used the same recipe as my oatmeal chocolate chip cookiesbut just swapped out the chocolate chips for white chocolate chips and added some craisins. If it’s a trusted recipe, why mess with it??

There is something so festive about craisins and cranberries. I got married in November, and in all of the center pieces, we had candles that were surrounded by cranberries. Their rich red color just fits in so well with the season. Plus, if you’re like me, you could use another way to sneak in some fruit (plus antioxidants) with all the sugary treats you’ve been downing.

I enjoy my oatmeal cookies to be thicker and raised. If you’re one of those crazies that enjoys a thinner, crisper cookie, just decrease the flour amount. It’s quite a generous recipe.

I think this is my last holiday baking adventure. I’m tempted to dress up some of my rice krispies in holiday cuteness, and if I do, I’ll share the recipe with you. Otherwise, I think I’ll phone it in and hang up my apron until Christmas Eve when we make homemade snickerdoodles. Which reminds me–I really need to put the recipe on here, but I’m making no promises as I can’t guarantee my family will want me to set up a photo shoot, or if we’ll have time! I promise I will get to it eventually. What do you guys leave out for Santa?

I hope that this helps you have one more cookie in your holiday baking arsenal, and that you are enjoying this last magical week before the big day.

Thick cookies with a crisp edge and soft center are filled to the brim with dairy-free white chocolate and craisins, dressing up the classic oatmeal cookie for the holidays. One bowl, and simple to make, this is great for last minute holiday baking. These cookies are free of: gluten, dairy, soy, peanut and tree nuts.

Author: Allergy Awesomeness

Recipe type: Cookie

Serves: 18

Ingredients

½ cup coconut oil, softened

½ cup brown sugar

½ cup white sugar

1 egg

1 teaspoon vanilla

½ teaspoon baking soda

½ teaspoon salt

3 cups oat flour (*see note)

¾ cup dairy-free white chocolate chips (or bars broken into pieces)

½ cup dried cranberries/craisins

Instructions

Preheat the oven to 350ºF.

Mix together the oil and sugars in a stand mixer with the paddle attachment. Add the egg and vanilla and beat until smooth. With the stand mixer on low, put the salt and soda in. Once incorporated, add the oat flour, one half cup at a time. Turn off the mixer and stir in the chocolate chips. Dough will be slightly sticky.

Bake on greased baking sheets for about 7 minutes or until the edges are just BARELY becoming golden. Let cookies rest 1-2 minutes on the baking sheet before removing them. They will almost seem too soft to move, but trust me, once these cool they will be the perfect texture!

Notes

*Note: If you don't have oat flour (I never have!) just buy oats and blend them in a blender to a fine powder. I use regular oats (but have used quick cooking too with good results). Since my husband is just gluten intolerant, I don't bother with the more expensive certified gluten free oats, but be sure to use the kind of oats your diet requires.*

Archives

Let’s Connect

Nothing on this blog should take the place of your physician. Please always follow your doctor's orders. If a specific brand is noted, please always re-check the labels to make sure it fits your dietary needs, as ingredients and manufacturing processes can change from the time of publishing.

All images, text, and recipes are copyrighted to Allergy Awesomeness 2015-2016